Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 first-course or 2 main-course servings
© Keller + Keller

How to Make It

Step 1    

Bring a large pot of water to a boil. Salt the water. Carefully add the live lobsters, cover and cook over high heat until they're bright red, 6 to 8 minutes. Using tongs, transfer the lobsters to a bowl and let them cool slightly. Remove the rubber bands from the claws. Crack the claws and knuckles and remove the meat. Using scissors, slit the tail shells and remove the meat. Remove the dark intestinal veins from the tails. Cut the lobster meat into 1/2-inch pieces.

Step 2    

In a small saucepan of boiling water, cook the peas until tender, about 2 minutes; drain well.

Step 3    

In a bowl, mix the olive oil, lemon juice, celery, basil and lemon zest. Add the lobster and peas, season with salt and white pepper and toss. Mound the lobster salad on plates and serve.

Make Ahead

The lobster meat can be chilled before dressing. Serve the salad lightly chilled or at room temperature.

Suggested Pairing

A Chardonnay, such as one from Napa Valley.

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Aggregate Rating value: 5

Review Count: 2166

Worst Rating: 0

Best Rating: 5

Author Name: LobsterGuru

Review Body: This is NOT enough time to properly cook lobsters! They must be in Boiling water at least 12 minutes & Not at high heat, which will cause the pot to boil over. Also, unless you like rubber flavoured lobster, you Never cook them with the bands on!

Review Rating:

Date Published: 2017-07-04